Method

Heat the oil or ghee in a heavy-bottomed pan. Add the chopped onion and cook on a medium heat until softened. Add the spices, chilli and curry leaves and mix together, cooking for a few minutes.

Next, add the tomatoes and potatoes with the water, bring to the boil, reducing the heat slightly and letting it cook on low for around 10 to 15 minutes. Then add the cauliflower, the sugar, lemon and cinnamon, stir it all in, adding a little more water if it is looking dry, and cook for another 10 to 15 minutes. Season to taste.

This is even more delicious the next day, after a night in the fridge, liberally covered in chopped coriander.